These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

177 related articles for article (PubMed ID: 21183711)

  • 1. Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat.
    Bratcher CL; Dawkins NL; Solaiman S; Kerth CR; Bartlett JR
    J Anim Sci; 2011 May; 89(5):1429-33. PubMed ID: 21183711
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Potential use of organogels to replace animal fat in comminuted meat products.
    Barbut S; Wood J; Marangoni A
    Meat Sci; 2016 Dec; 122():155-162. PubMed ID: 27552678
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters.
    Barbut S; Wood J; Marangoni AG
    J Food Sci; 2016 Sep; 81(9):C2183-8. PubMed ID: 27514694
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.
    Babji AS; Alina AR; Seri Chempaka MY; Sharmini T; Basker R; Yap SL
    Int J Food Sci Nutr; 1998 Sep; 49(5):327-32. PubMed ID: 10367001
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi.
    Lteif L; Olabi A; Kebbe Baghdadi O; Toufeili I
    J Dairy Sci; 2009 Sep; 92(9):4135-45. PubMed ID: 19700674
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters.
    Tan SS; Aminah A; Zhang XG; Abdul SB
    Meat Sci; 2006 Mar; 72(3):387-97. PubMed ID: 22061722
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of tiger nut fibre on quality characteristics of pork burger.
    Sánchez-Zapata E; Muñoz CM; Fuentes E; Fernández-López J; Sendra E; Sayas E; Navarro C; Pérez-Alvarez JA
    Meat Sci; 2010 May; 85(1):70-6. PubMed ID: 20374867
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Chemical, physical and sensory properties of chicken frankfurters substituted with palm fats.
    Tan SS; Aminah A; Mohd Suria Affandi Y; Atil O; Babji AS
    Int J Food Sci Nutr; 2001 Jan; 52(1):91-8. PubMed ID: 11225183
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of varying salt and fat levels on the sensory quality of beef patties.
    Tobin BD; O'Sullivan MG; Hamill RM; Kerry JP
    Meat Sci; 2012 Aug; 91(4):460-5. PubMed ID: 22445488
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
    Leite A; Rodrigues S; Pereira E; Paulos K; Oliveira AF; Lorenzo JM; Teixeira A
    Meat Sci; 2015 Jul; 105():114-20. PubMed ID: 25839884
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
    Choe JH; Kim HY; Lee JM; Kim YJ; Kim CJ
    Meat Sci; 2013 Apr; 93(4):849-54. PubMed ID: 23313971
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
    Olivares A; Navarro JL; Salvador A; Flores M
    Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sensory acceptability of raw and extruded bovine rumen protein in processed meat products.
    Conti-Silva AC; Silva ME; Arêas JA
    Meat Sci; 2011 Aug; 88(4):652-6. PubMed ID: 21414726
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.
    Mora-Gallego H; Guàrdia MD; Serra X; Gou P; Arnau J
    Meat Sci; 2016 Feb; 112():9-15. PubMed ID: 26497101
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensory attributes and texture profile of beef burgers with gari.
    Akwetey WY; Knipe CL
    Meat Sci; 2012 Dec; 92(4):745-8. PubMed ID: 22795661
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of feeding zilpaterol hydrochloride with and without monensin and tylosin on carcass cutability and meat palatability of beef steers.
    Hilton GG; Montgomery JL; Krehbiel CR; Yates DA; Hutcheson JP; Nichols WT; Streeter MN; Blanton JR; Miller MF
    J Anim Sci; 2009 Apr; 87(4):1394-406. PubMed ID: 19028853
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.
    Choi YS; Choi JH; Han DJ; Kim HY; Lee MA; Jeong JY; Chung HJ; Kim CJ
    Meat Sci; 2010 Mar; 84(3):557-63. PubMed ID: 20374824
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace.
    Savadkoohi S; Hoogenkamp H; Shamsi K; Farahnaky A
    Meat Sci; 2014 Aug; 97(4):410-8. PubMed ID: 24769097
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure.
    Youssef MK; Barbut S
    J Food Sci; 2010 Mar; 75(2):S108-14. PubMed ID: 20492255
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.
    Rodriguez Furlán LT; Padilla AP; Campderrós ME
    Meat Sci; 2014 Feb; 96(2 Pt A):762-8. PubMed ID: 24200568
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.